Blueberry Cornbread



1 cup cornmeal

1/3 cup sorghum flour

1/3 cup millet flour

1/4 cup tapioca starch

1/4 cup sweet rice flour

2 tsp baking powder

2 tsp cinnamon

1 tsp xanthan gum

1 tsp baking soda

1/4 tsp. nutmeg

1/4 tsp. sea salt

1/2 cup water

1 egg (for vegans: 1 Tbsp. flaxseed + 3 Tbsp. water)

1/2 cup grapeseed oil

20 drops liquid stevia

1/2 cup fresh or frozen blueberries

1 small apple, peeled and grated


  1. Preheat the oven to 350 degrees F and grease an 8 x 8 in. pan.  
  2. In a large bowl, whisk the dry ingredients.
  3. In a separate bowl, whisk the egg (or flaxseed mixture), stevia, water, and olive oil.
  4. Stir the wet ingredients into the dry, adding the apple and blueberries once mixed.
  5. Spread evenly in the pan and bake for 25-30 minutes, until a toothpick inserted in the middle comes out clean.

Find the original recipe at The Daily Dietribe.